Served with tea, this biscuit is made of dry fruits, white sesame seeds and fennel seeds.
Bakarkhani Recipe by Chef Ajay Chopra

- Indian


- 2

Cooking Time

-10 Min


- Medium

Preparation Time

- 15 Min


  • 500 ml milk
  • 1 tbsp sugar
  • 1 tsp green cardamom
  • 2 cups refined flour
  • 2 tbsp nuts
  • 1 tbsp white sesame seeds
  • 1 tbsp fennel seeds
  • 2 tbsp ghee
  • 1 tsp yeast
  • ½ tsp salt


  1. 1

    In a bowl take milk add sugar, green cardamom and whisk keep the mix aside.
  2. 2

    For the dough take refined flour, chopped nuts, white sesame seeds, fennel seeds, ghee and mix all.
  3. 3

    In a small bowl add yeast, sugar, water and wait for one minute so yeast can get activated.
  4. 4

    Mix yeast and milk in the flour mix and knead it into a soft dough.
  5. 5

    In the salt and knead the dough gently and brush the dough finally with butter.
  6. 6

    Divide dough into tennis ball sizes and gently press each ball to make Bakarkhani.
  7. 7

    Dock Bakarkhani with fork so it doesn't rise.
  8. 8

    Leave them for 10 minutes for ferment.
  9. 9

    Before baking brush butter and bake it at 180 C for 8 to 10 minutes.
  10. 10

    Serve hot with Kiawah tea.
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Ajay Chopra


Chef Ajay Chopra is a master of progressive Indian cuisine. During his stint in the UK, he was voted one of the eight best Indian chefs of London. Not only has he helped change the perception of Indian cuisine in the proverbial West, he has earned a huge fanbase for his contemporary take of traditional Indian dishes. Chopra has also been a judge on MasterChef India, and has anchored some of LF’s most successful shows.

Other Shows by host:
Northern Flavours - Season 3 | Northern Flavours |
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